{RECIPE} Tangy vegan cauliflower & tomato bake. #FoodLoversFestive

Guys, when I say this is one of the easiest meals I have ever cooked, I seriously mean it. I have mentioned this before, I am ALL about the convenience of cooking as I just don’t have the time to spend hours in the kitchen, as much as I would love that.

The other day I bought two cauliflowers on special at Food Lovers Market – they are full of amazing deals and cauliflower is my favourite vegetable so I bought two massive heads of cauliflower. I made an incredible salad our of my new ‘Deliciously Ella’ book and then I was left with one massive cauliflower and no idea what to do with it.

I had cherry tomatoes in the fridge and I am quite serious about not wasting ingredients that I already have so I decided to see what I could come up with. I loved the result and will most definitely be making it again! I hope you enjoy.

INGREDIENTS:

  • 1 head cauliflower cut into small florets.
  • One 400g punnet of cherry / rosa tomatoes chopped.
  • I use ready chopped garlic so I used about 6 teaspoons. Sounds like a lot but it was perfect.
  • Olive oil
  • 1.5 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon curry powder, I used the mild one. Lot’s of flavour but not hot.
  • The juice of one lemon
  • 1 tablespoon tomato paste
  • 1/2 cup hot water
  • Coriander or parsley for garnishing.

METHOD:

  1. Put the cauliflower florets, tomatoes and garlic and lemon juice in a pot and drizzle with olive oil.
  2. Season with all the spices and salt making sure your toss it so that spices and olive oil are evenly distributed.
  3. Mix tomato paste with 1/2 cup of hot water and pour it in the pot.
  4. Cook it covered over medium low heat until cauliflower is tender.
  5. Preheat oven to 190’C.
  6. Transfer everything into a casserole dish and bake it for half an hour.
  7. Garnish with coriander or parsley and serve over rice.

I hope you enjoy it. Please let me know what you think if you do make it. x

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